Five Mother Sauces of Classical Cuisine 1. Béchamel Sauce Béchamel is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter, you can make a very basic béchamel. Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth. Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. Here are some of the small sauces made from béchamel: continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought Veloute sauce. Philippe Desnerck / Getty Images 2. Velouté Sauce Velouté is another relatively simple mother sauce. Velouté sauce is made by thickening white stock with roux and then simmering it for a while.

While the chicken velouté , made with chicken stock , is the most common type, there is also a veal velouté and fish velouté . Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Suprême Sauce . Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce . And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce . Small sauces from velouté can be derived from the velouté directly, or from each of the three secondary sauces. For example: 3. Espagnole Sauce The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor.

The Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace . The demi-glace is then the starting point for making the various small sauces. A demi-glace consists of a mixture of half Espagnole, half brown stock, which is then reduced by half. For a short-cut, you could skip the demi-glace step and make the small sauces directly from the Espagnole. You'll lose some flavor and body, but you'll save time. Here are some examples of small sauces made from Espagnole: 4. Hollandaise Sauce Hollandaise is unlike the mother sauces we've mentioned so far, but as you'll see, it is really just a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks. Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable.

Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables, and eggs. But there are also a number of small sauces that can be made from Hollandaise: 5. Classic Tomate Sauce The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make. First, we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock, and a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps heat it evenly and without scorching. Traditionally, the sauce tomate was thickened with roux, and some chefs still prepare it this way. But in reality, the tomatoes themselves are enough to thicken the sauce. Here are a few small sauces made from the classic tomate sauce: Hollandaise Recipe : Alton Brown : Food Network Cranberry Sauce Recipes 4.4 61 Perfect!!! So easy and it comes out great. I would maybe use a bit less salt, maybe.

Anonymous 2016-10-30T19:22:59Z item not reviewed by moderator and published We added an additional TSP of lemon juice and a bit of zest to up the lemon flavor for our preference. Anonymous 2016-02-21T16:59:52Z item not reviewed by moderator and published absolutely delicious. Anonymous 2016-01-21T17:15:58Z item not reviewed by moderator and published I love this recipe! Alton if you read these. You taught me how to cook! Thank you! Scott 2015-07-29T05:50:37Z item not reviewed by moderator and published Have made this many times. Its my go-to recipe for Hollandaise. Like most of Alton's recipes it hits the nail right on the head! As for the culinary school students with all their knowledge why are they perusing other chefs recipes online. They should have enough knowledge and experience to not need to use others recipes.

dennis.kim1 2015-04-20T13:55:07Z item not reviewed by moderator and published From the start, I eliminated a half a stick of the butter. After tasting the sauce at the end of adding all the ingredients, increased the cayenne to 1/4 of a tsp, and increased the lemon juice to 3 tsps. You only need a stick of butter. And the additional spices/juice will give the sauce flavor. stephinanny 2015-02-22T16:49:20Z item not reviewed by moderator and published I tried Altons recipe yesterday morning for eggs benedict, with english muffins, spinach, canadian bacan. This is my third attempt at making a hollandaise. I tried one of Emeril's and also Julia Childs. So far this is my favorite. It is a perfect balance of eggs, butter and lemon, and I do love the cayenne. My thanks to Jburns_9259365 who entered a review in May of 2010, and mentioned a 'benedict buffet' with crab cakes, etc.

I will try this when I get a little more proficient with the sauce making. Thanks to Alton for the thermos idea to keep it warm. trufrend 2013-01-31T13:15:15Z item not reviewed by moderator and published At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise jteiusa 2012-12-22T17:51:20Z item not reviewed by moderator and published this recipe was written to be a basic recipe for people who know nothing about cooking, it is good, but once you get any kind of technique venture on. from a well experienced pre chef this is not that great, have had much better and have also made much better Chrystal N. 2011-12-29T02:33:17Z item not reviewed by moderator and published I've been making this recipe for years. Love it. Yes, you must not use salted butter...been there and done that. fyi the sugar helps keep the yolks from curdling and there is not supposed to be any shallots in Hollandaise!

LeeAnne G. 2011-11-29T14:35:48Z item not reviewed by moderator and published Delish!!! Guest 2011-08-14T10:48:32Z item not reviewed by moderator and published I'm so mad at myself...when Alton says unsalted butter...make sure it's U N S A L T E D ! i accidentally used the salty kind and the sauce was inedible and had to be thrown out; what a waste! On the other hand, the texture, color and thickness turned out PERFECT. I've always wanted to try making home made hollandaise, and this recipe is very easy! no more store bought packaged junk. Thanks Alton!!

AngieSmith 2011-07-30T17:53:04Z item not reviewed by moderator and published A lot of effort, but simple and tastes great - worth said effort internetotaku 2011-05-24T18:01:58Z item not reviewed by moderator and published I admit, it is a bit of work whisking the entire time to bring the sauce together. But, the end results are well worth the effort. Craig H. 2011-05-08T11:33:41Z item not reviewed by moderator and published Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time. Dominique H. 2011-05-02T12:16:20Z item not reviewed by moderator and published Oh you freakin c-school snobs get over yourselves. TahoeJeff 2011-04-30T10:41:48Z item not reviewed by moderator and published I've never been to culinary school but Alton Brown makes recipes easy for me to replicate.

This turned out well. I'll make it again. lalymaho 2011-02-27T11:26:12Z item not reviewed by moderator and published This isn't exactly how I made hollandaise in culinary school but it comes out just fine. Thanks Alton for a great recipe :) lol Camc111...where did you go to school?...Hollandaise is indeed a mother sauce. It is the base for bearnaise, choron, foyot, grimrod, maltaise, and mousseline sauces. Just sayin' Ziggy Y. 2011-01-13T00:50:35Z item not reviewed by moderator and published Camc111, u shouldn't say that..obviously, u haven't educated yourself. there are 5 mother sauces: espangole, tomato, hollandaise, veloutes, and bechamel. u are misinforming people who come across this recipe. KRISTAL H. 2010-12-01T17:54:02Z item not reviewed by moderator and published Hollandaise isn't a mother sauce.

Guest 2010-11-25T22:12:21Z item not reviewed by moderator and published Good recipe... first time I've used sugar. Hmmm... By the way, I have a friend who uses words like "cloyingly", especially at dinner parties and other group settings. I'm not being mean-spirited to anyone who uses this term here, so let's not get our knickers in a twist. But I hafta tell ya, we all snort and chuckle and gurgle and cackle, and every so often chortle pretty much any time this man opens his mouth to speak. Jusssst thought I'd pass that along. Oh...and... NO: shallots are not used in Hollandaise. That would be Bernaise, as Nelson pointed out. MOTORCYCLEBOY 2010-08-05T14:52:05Z item not reviewed by moderator and published Shallot acid reduction? This isn't Bernaise, its Hollandaise. A simple butter and egg emulsion seasoned with lemon. This recipe is correct, and only one of a number of different ways to achieve the final product.

Nelson B. 2010-06-30T22:17:08Z item not reviewed by moderator and published Without a shallot-acid reduction, it's not Hollandaise. It would be unbalanced and cloyingly rich, lacking in depth. There's no excuse messing around with a mother sauce. Alton should be ashamed. He leads with a message of doing it right and then this? Bill F. 2010-06-21T23:47:42Z item not reviewed by moderator and published I used this recipe for Mother's Day, I admit that I was half asleep as well. While eating our eggs Benedict I felt that the sauce was quite heavy. I happened to have Mark Bittman's book lying open and used his recipe for Wienerschnitzel that night. He uses 3 yolks and 6 Tbsps butter. I found that recipe not as cloying and delightfully well balanced.

mac67 2010-05-13T08:34:12Z item not reviewed by moderator and published Combined this, Alton's suggestion re cooking poached eggs in advance for a crowd (check it out - worked perfectly!!), with Emeril's recipe for eggs benedict made with beef filets, and ran with it to the great pleasure of my family! Grilled filets to barely med rare in advance and held covered with foil in a low oven, made gorgeous crabcakes also in advance, and served "build your own" bene's with lightly grilled/toasted ciabatta bread, sliced tomatoes, lightly sauteed spinach and fresh avocado - all topped with perfect eggs and this beautifully simple hollandaise, also made in advance and held in a thermos, then whisked over heat for about a minute to re-combine and thicken slightly. Bit of work, and wonderfully decadent, but made for a very special meal enjoyed by mothers and children alike! Joanne B. 2010-05-10T16:03:49Z item not reviewed by moderator and published One "teapsoon" water? WILLIAM W.

2010-05-06T17:52:37Z item not reviewed by moderator and published This was delicious with salmon and roasted asparagus! Super easy and very savory and satisfying! Mandy W. 2010-04-27T18:50:10Z item not reviewed by moderator and published Thanks again for a great recipe! Since I was using it over fish I added a bit more lemon, and a pinch more salt. Hubby who hates cooked fish raved; I just know it was the sauce that did it. It takes a bit of the old elbow grease but overall easy to make. A little goes a long way, I have loads of leftovers that i'll be using up this week. susan i. 2010-04-24T20:23:27Z item not reviewed by moderator and published If only I'd known it could be this easy. All the wasted years!!!! Apple S.

2010-04-18T21:37:07Z item not reviewed by moderator and published This is an amazing sauce, but I learned that you have to watch the eggs close while you are whisking over the heat. I just turned and opened the fridge to get out the cubed butter and the eggs thickened just a little. The sauce still tasted great, just thicker than it should have been. Gordon W. 2010-04-03T09:11:11Z item not reviewed by moderator and published I bow down before you, oh mighty cooking God... We praise Thee! Another fool-proof recipe. I have made this with salted butter. no sugar. no cayenne and each time it comes out perfect! G D. 2010-04-02T14:29:30Z item not reviewed by moderator and published I accompanied this recipe with a boiled artichoke. Heavenly coating. However, after I had made the hollandaise I realized I had no cayenne so I substituted smoked paprika.

A whole other dimension of flavor, but it would have indeed benefited from the spiciness of the cayenne. I will inevitably have to make this "application" with every batch of asparagus, artichoke, maybe even broccoli. Very exciting possibilities for this rich, and creamy sauce! ptutu 2010-02-08T18:25:36Z item not reviewed by moderator and published Absolutely wonderful!!! ANO 2010-01-01T23:32:44Z item not reviewed by moderator and published Rich and delicious. Will make again. Lisa G. 2009-10-17T15:18:00Z item not reviewed by moderator and published Well first I forgot to add the water to the egg. Second I didn't whisk til I could draw a line through it. Third - I must not have whisked enough bc my arm never got tired. I also cut the recipe in thirds b/c it was just for one person and who knows if I measured right :) So in the end....I had creamy, somewhat buttery and definitely delicious sauce.

Spooned it over asparagus and mopped up the extra with my steak. Will definitely be adding this one to my recipe box! laurenv78 2009-09-14T20:24:26Z item not reviewed by moderator and published Father's Day. Want to make Eggs Benedict for my hubby. WHERE are my eggs? I swear I just bought eggs! I have three eggs. Fortunately this recipe was easy to divide into thirds. So with one egg yolk..... It was a very easy sauce, and came together very nicely. My husband said it was the best he had ever tasted, 62CCM 2009-06-21T07:57:03Z item not reviewed by moderator and published Made this for my veggie version of eggs benedick and it was great! I did cut it down to only 1 stick of butter and just a touch more cayenne but made it the same way and it was great! Will definitely make this one again.

rhino777_ 2009-06-16T05:20:53Z item not reviewed by moderator and published This sauce recipe is great, quick, &amp; easy. I love eggs benedict, so I've tried numerous hollandaise recipes. The texture &amp; consistency of this one come out perfect ever time! For my taste, it could use a little more salt ...so I add an extra pinch or two; however, that is always such a personal preference. FYI, the lemon juice is noticable in the finshed sauce. It's not overpowering by any means, but the suddle flavor is there. If you lke that, as I do, then great. If not, then you should reduce the lemon some. Hope this is helpful. Jennifer L. 2009-04-12T12:12:50Z item not reviewed by moderator and published Fairly quick and pretty tasty. To a beginner it would probably kill your arm, but I survived. I loved the cayanne, it was a nice addition. I think there was a bit too much lemon in it though.

Will probably back it down to 1 tsp next time. A great sauce for budding cook. AlicesWndrland 2009-01-25T12:33:45Z item not reviewed by moderator and published Quick and delicious! melindac122 2008-12-25T13:54:01Z item not reviewed by moderator and published simple and delicious. Kristina L. 2008-11-19T23:56:36Z item not reviewed by moderator and published However I had to add some seasoning to it. Mainly butter tasting so I added some garlic, lemon pepper &amp; more lemon juice. Also cooked a little longer. Was good though. Great for the first time! Sumer T. 2008-10-16T09:58:21Z item not reviewed by moderator and published Made this hollandaise recipe for lunch today, and while it was good, I don't think I'll be making it again. I prefer a more-eggy, less-buttery sauce. This one is definitely strong on the butter.

The tactic of cutting up cold butter to add is probably smart if you're not comfortable making hollandaise - the melting of the butter will naturally regulate the speed at which it can be incorporated. But if you've done it before, it's easier to just melt the butter and be done with it. Ross V. 2008-08-31T12:23:30Z item not reviewed by moderator and published It was easy and delicious. I've tried other recipes but this is the best. Olivia H. 2008-05-16T15:59:16Z item not reviewed by moderator and published My first foray into the magical land of hollandaise. Thank you very much Mr. Brown. Easy to make although a bit exhausting to my uninitiated whisking arm. I forgot to add the sugar and I didn't have any cayenne pepper on hand but it still turned out fantastic. Now, since I didn't have a target meal for the heavenly hollaindaise and I didn't want to waste any, I quickly sauteed some leftover zucchini and drizzled sauce along the top- it was great!

Then I smothered a fried egg on home made toast- it was great! Then- getting a bit desperate for something quick cooking- I smothered a microwave burrito- it was great too! AND THEN- recalling Alton's confession that he TOO eats hollandaise right out of the bowl- ate the remainder just like soup- it was great! Thanks Alton! Dan E. 2008-05-14T23:31:46Z item not reviewed by moderator and published My eggs scrambled on my first try because I stopped stirring for 30 seconds, but I didn't make the same mistake twice. The sauce had a great flavor, consistency, and just a bit of a tang! Much better than what I have had at some restaurants. I have never been disappointed by one of Alton's recipes! Marie A. 2008-04-20T16:18:20Z item not reviewed by moderator and published Anyone that thinks this is too complicated or takes too long to make is just plain lazy! B B.

2007-12-30T21:26:33Z item not reviewed by moderator and published Made the hollandaise for my broccoli. Is it wrong that I ate it all? Dorian N. 2007-10-23T20:03:17Z item not reviewed by moderator and published This was a great sauce - creamy with just the right lemony bite. Don't omit the cayenne. It might seem like a lot, but the heat/taste doesn't really come through. It just serves to provide that "something" that keeps the sauce from being *too* velvety. S. M. 2007-10-02T11:08:14Z item not reviewed by moderator and published For the amount of time you can whip this hollandaise up in, its worth the smaalllll compromise in flavor k8 b.

2007-09-15T01:18:50Z item not reviewed by moderator and published I think the best part of this -especially if you saw the episode- is cooking the sauce and putting it in a thermos and then cooking the rest of your meal so you can add the still warm sauce later. it is hard to cook the cause while cooking the rest of a breakfast or dinner. it is delicious-the sugar is a weird touch but good, i tend to leave the cayenne pepper out due to preference but it tastes excellent. seriously folks, the thermos storages makes it so much easier. Jilli.anne 2007-03-29T14:20:16Z item not reviewed by moderator and published easy and delcious. doouble boiler can be replaced by food processor, however matt b. 2006-11-05T17:58:18Z item not reviewed by moderator and published Took more time and effort than the stated times-- was a struggle to do while also preparing Eggs Benedict. Didn't have unsalted butter so I used salted and omitted the Kosher salt.

I would say it was still too salty that way. Other than that, the flavor and consistency was superb! Mike M. 2006-11-03T15:19:59Z item not reviewed by moderator and published Very easy and great for a lazy day breakfast. WILLIAM V. 2005-11-29T21:30:32Z item not reviewed by moderator and published Excellent recipe! I wouldn't expect anything less than perfection from Alton. Mike N. 2005-07-18T21:32:43Z item not reviewed by moderator and published Great for me but as much as my kids like butter, they really don't care for it. They'd rather eat their asparagus plain! MATT L. 2005-04-20T13:45:12Z item not reviewed by moderator and published I found this recipe easy to understand and very easy to complete. JENN G.

2005-03-28T14:34:43Z item not reviewed by moderator and published If you are looking for something fast and easy to make your meal look and taste wonderful you are in the right pace! BILL H. 2005-02-15T00:17:48Z item not reviewed by moderator and published I agree with the below post, and her recipe and mine are almost identical. Mine is simple 1, 2, 3. 1 stick of butter, 2 egg yolks and 3T of lemon juice (that extra tablespoon gives it a little more of a tang.) Just stir until it thickens, but watch out for curdling egg! Simplify things, Alton. SHAWN B. 2004-11-09T01:46:15Z item not reviewed by moderator and published Easy to follow directions and it tastes great! My husband couldn't believe his eyes when I made his favorite breakfast...eggs benedict! He enjoyed it so much he asked if there was anymore sauce left! You don't have to clarify the butter to make this sauce which saves time (and a big mess).

JULIE T. 2004-06-19T04:57:54Z item not reviewed by moderator and published I liked the use of small pieces of butter in this recipe rather than the clairified butter. This recipe was simple to follow and came out pretty well. I like Janis' suggestion. Can't wait to try it your way! The double boiler is kind of a pain. Thanks for the tip! CLAUDIA S. 2004-06-19T01:03:32Z item not reviewed by moderator and published There are no <span>shallots in this recipe!</span> Scott 2015-07-29T05:44:39Z item not reviewed by moderator and published It amuses me when someone acts all superior and they are completely wrong. The mother sauce is hollandaise and is indeed made with these basic ingredients. A shallot-acid reduction used with this base is called bernaise (often called a "daughter sauce". As far as "unbalanced" and "cloying", your personal preferences aside, this is a traditional sauce with a rich culinary history and loved by many.

Cassandra S. 2015-01-31T16:46:39Z item not reviewed by moderator and published On TV Mother Sauces: Hollandaise Sauce Recipe - Homemade for Elle Home Featured Mother Sauces: Hollandaise Sauce Recipe Mother Sauces: Hollandaise Sauce Recipe written by Andrea June 10, 2015 Mother Sauces: Hollandaise Sauce Recipe A few weeks ago, I introduced the first of the five Mother Sauces, and shared a recipe for Sauce Tomat. If you didn’t get a chance to check out that post, you may be asking what are Mother Sauces? Mother Sauces are a collection of five basic French sauces that are the basis, or foundation, for many other sauces and dishes. The five French Mother Sauces are: E spagnole Sauce Hollandaise Sauce I will be making each of the five mother sauces over the next month or so, and sharing them here. The sauce I am making today is one of my favorites: Hollandaise Sauce All of the mother sauces above, can be transformed into “Daughter Sauces”.

The daughter sauces for hollandaise sauce are: Sauce Béarnaise Sauce Mousseline Sauce Noisette I haven’t tried many of the daughter sauces to Hollandaise, but Sauce Béarnaise is definitely one of my favorites. Of course, Hollandaise sauce on its own is the sauce that is generally prepared for Eggs Benedict, which is one of my absolute favorite breakfast dishes, so it is one I have made frequently. Here is how I prepare Hollandaise Sauce Recipe Hollandaise Sauce Recipe Juice from half a lemon 1/2 cup butter, melted salt to taste In a small bowl, combine egg yolks and lemon juice, and whisk until the mix begins to thicken and has doubled in volume. Bring an inch or two of water to a boil in a small saucepan. Place bowl of yolks and lemon juice on the saucepan, creating a double boiler. Reduce the heat to medium, and begin pouring in melted butter, slowly, whisking vigorously and constantly, until all butter has been emulsified into the yolk mixture. Be sure not to allow the mix to get too hot, or the eggs will scramble (we want them cooked, but not scrambled!). Remove from heat and add salt to taste.

The trick here is to get the mixture warm enough to cook the egg, but not for too long or too hot, that it becomes chunky and scrambled. My picture above is a tad bit overdone, as it is thicker than I generally prefer it, but it still tasted great. I saved the egg whites and scrambled those to pile on top of a crunchy English muffin, then poured Hollandaise sauce on top. It was sort of a lazy and inexpensive eggs benedict, but worked perfectly for a quick weekday breakfast 🙂 Mother Sauces: Hollandaise Juice from half a lemon ½ cup butter, melted Mousseline Sauce Recipe Mousseline Sauce Recipe Sign Up for Our Free Newsletters Thanks, You're in! Health Tip of the Day Living Healthy There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Culinary Arts Reference Guide Mousseline Sauce Recipe The Mousseline Sauce is a classic sauce made by adding stiffly whipped cream to a basic Hollandaise sauce . Sometimes called Sauce Chantilly, the Mousseline sauce can be served with seafood, vegetables or poultry, or, sweetened, on crepes and other desserts.

The Mousseline sauce can also be made with whipped egg whites instead of whipped cream. 10 minutes Preparation Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away. Makes about 1 pint of Mousseline Sauce. Related Articles Hollandaise Sauce | From The Test Kitchen – The Beetnik Foods Blog Pinch salt Method Whisk the egg yolks, a teaspoon of cold water and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to . If the sauce gets too thick, whisk in a few drops of warm water before serving. The following is a list of some of the more common minor sauces derived from Hollandaise.

Béarnaise Sauce is made with a strained reduction of vinegar, shallots, fresh tarragon and crushed peppercorns as a replacement for the lemon juice in Hollandaise. Béarnaise and its derivative sauces are often used on steak or other grilled meats and fish. Sauce Choron is a variation of Béarnaise without tarragon, plus added tomato purée. Sauce Foyot is Béarnaise with meat glaze added. Sauce Colbert is Sauce Foyot with the addition of reduced white wine. Sauce Café de Paris is Béarnaise with curry powder added. Sauce Paloise is a version of Béarnaise with mint substituted for tarragon. Sauce Bavaroise is Hollandaise with added cream, horseradish, and thyme. Sauce Crème Fleurette is Hollandaise with crème fraîche added. Sauce Girondine, is Hollandaise with Dijon mustard. Sauce Maltaise is Hollandaise to which blanched orange zest and the juice of blood orange is added. Sauce Mousseline, is made by folding whipped cream into Hollandaise. Most of these sauces are Paleo friendly and all are gluten free.

I guarantee that they will bring life to your eating pleasures, so experiment and enjoy. Bon Appétit Y’All. Since October was National Seafood Month and we’ve got Surf ‘n Turf promotions at Beetnik, how about trying this meal: Alaskan Sockeye Salmon, Beef Tenderloin Steak, Spinach and Hollandaise Sauce. …Wow, Surf ‘n Turf for a King. Related articles Béarnaise Sauce | Amazing Sauces and Marinades Five Mother Sauces Every Cook Should Know Published January 13, 2015 | By Christine Szalay-Kudra Many sauces can be traced back to one of the five ‘mother sauces’. Once you have prepared a mother sauce, you can serve it that way or else add more ingredients to it to transform it into another sauce. A basic béchamel is used to make dishes such as lasagna, or if you add cheese to it you get cheese sauce. Add mustard and you have mustard sauce. You can see why learning these five basic recipes means you will be able to make hundreds of different sauces. The five mother sauces are béchamel sauce, espagnole sauce, hollandaise, tomato sauce, and velouté.

Béchamel is a simple white sauce, espagnole includes meat stock, tomato, and bold and aromatic seasonings, hollandaise is made with butter and lemon, tomato sauce is of course made with tomatoes, and then you have velouté which is simply stock, clarified butter and flour. Some of these sauces can be made in minutes while others need a long, slow simmering time to coax out all the flavors. There is a mother sauce (or a derivative or variation of it) for every dish, whether you want something mild and tangy for chicken or fish, a meaty taste for your beef or venison, a tomato-based sauce for pasta, or something with white wine and herbs to enhance a seafood dish. Every chef learns the five mother sauces early in their career because they are so versatile, and the fresh flavor of a homemade sauce is so much better than the bland taste of a commercially prepared alternative. Even a beginner cook new to sauce-making will find these five mother sauces easy to prepare. Infograph showing the five main French Mother sauces and the other sauces that derive from them commonly used in the making of most sauces for cooking.

Layout for quick reference to what you need to know… These are the links to the recipes above for full the recipe write up and for printable version along with the ability to get grocery list and nutritional info for each with the button in the sidebar. These recipes all come from one of my sites mostly here. Delicious Béarnaise Sauce Published August 22, 2014 | By Christine Szalay-Kudra This classic French sauce is really good with any plain meat or fish, but especially wonderful with steak. It is considered to be a ‘child’ of hollandaise sauce, one of the ‘mother sauces’ in French cuisine. Made with vinegar, white wine, tarragon, and shallots, and finished with butter and egg yolks, this sauce is indeed very similar to hollandaise, except hollandaise uses white wine or lemon juice for flavoring while béarnaise uses shallot, pepper and tarragon. A good béarnaise sauce is pale yellow, creamy and smooth. It is served at room temperature. It is believed the sauce was created in 1836 by the chef Collinet, who is also famous for inventing puffed potatoes.

The dish was served at the opening of Le Pavillon Henri IV, a restaurant near Paris which was named after Henry IV of France. He was a gourmet who was born in Béarn, France, and this is how béarnaise sauce acquired its name. Although the sauce is sometimes spelt ‘Bernaise sauce’ as if it came from Bern which is the capital of Switzerland, that is an incorrect spelling, and Bern is not connected with it in any way. There are various béarnaise sauce variations, or derivatives, including sauce foyot which is béarnaise made with meat glaze, sauce choron which is made with tomato paste added but without the tarragon, sauce Colbert which is like sauce foyot but with reduced white wine too, and sauce paloise where the tarragon is swapped for mint. There are various ways to make the sauce, such as making a hollandaise then adding the béarnaise flavors, using a bain-marie, or trying the following recipe which always gives a lovely result. You can make it an hour ahead if you want. Just let it sit in the blender, then add a tablespoon of very hot water and blend for a few seconds.

Continue reading → History of Sauces, Whats Cooking America There are Five Foundation Sauces or Basic Sauces Grandes Sauces or Sayces Meres Two of them have a record of two hundred years behind them; they are the “bechamelle” and the “mayonnaise”. They have lasted so long, not only because they are very good, but also because they are so adaptable and provide a fine basis for a considerable number of other sauces. The other three, which also date back to the 18th century, are the “veloute,” the “brune,” and the “blonde.” These five sauces still provide the basis for making of many modern sauces, but no longer of most of them. Modern sauces may be divided into two classes: the “Careme” and “Escoffier” classes. Among the faithful, in the great kitchen of the world, Escoffier is to Careme what the New Testament is to the Old. See “Mother Sauces” for descriptions of the five basic sauces. Aioli (eye-YO-lee) – Aioli is a thick garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain.

It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. It is though by culinary historians that Aioli is a Roman sauce, the one the Romans called “aleatum” made of garlic and oil. History: The first apparent written mention of a sauce resembling aioli was by Pliny the Elder (23-79 A.D.), the Roman procurator in Tarragona (a city located in the south of Catalonia on the north-east of Spain.) He writes about garlic (Latin term: aleatum) in his first century book Naturalis Historia. Information below by Peter Hertzmann from his la carte website : Natural History (Naturalis Historia) is an encyclopedia published around AD 77–79 by Pliny the Elder (23-79 AD). It is one of the largest single works to have survived from the Roman Empire to the modern day and purports to cover all ancient knowledge. Whether garlic was introduced to France by the Romans, brought back to France during the crusades, or a native of French soil is not known for certain.

(I think it was introduced by the Romans.) Pliny the Elder discusses garlic at some length in his work Naturalis Historia, published in the year 77. He states that it “is generally supposed, in the country more particularly, to be a good specific for numerous maladies.” Later, in a chapter entitled “Garlic: Sixty-One Remedies,” Pliny writes, “Garlic has very powerful properties, and is of great utility to persons on changes of water or locality. The very smell of it drives away serpents and scorpions, and, according to what some persons say, it is a cure for wounds made by every kind of wild beast, whether taken with the drink or food, or applied topically…. Pliny does not discuss the use of garlic as food, he does comment extensively, however, on how to best grow garlic. Bearnaise sauce (bair-naz) – It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish.

History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Brnaise sauce in Paris, France. It was named Brnaise in Henry’s honor as he was born in Bearn, France (a region in the Pyreness mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own. Bechamel Sauce (bay-shah-mel) – As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces. In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.

History: There are four theories on the origin of Bhamel Sauce: The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Careme (1784-1833), celebrated chef and author, wrote in 1822: “The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court.” Bechamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s.

Bechamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto. Marquis Louis de Bechamel (1603–1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV’s (1643-1715) household, is also said to have invented Bechamel Sauce when trying to come up with a new way of serving and eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bechamel Sauce. The 17th century Duke d’Escars supposedly is credited with stating: “That fellow Bechameil has all the luck! I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.” It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Bechamel Sauce.

He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechamel was there. He is often cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Bechamel Sauce. It is thought that he dedicated it to Bechamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces. Chasseur Sauce – Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats. Chasseur, or “Hunter Style” was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the veggies used were ones hunters would find while they hunted. This can be scaled up.

History: It is thought that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. He was a great protestant writer and called the protestant pope. It is said that he also invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Coulis (koo-LEE) – (1) A French culinary term. It is a type of a sauce, usually a thick one, which derives it body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained blackberries. (2) Today coulis also means a thick soup made with crayfish, lobster, prawns, and other crustaceans – the word being used where bisque has formerly been used. History: In old English cookbooks, the world “cullis” is found but this has fallen into disuse and “coulis” has taken its place.

At one time, coulis were sauces and also the juices which flowed from roasting meat. Some cooks called liquids purees coulis, but only those prepared with chicken, game, fish, crustaceans, and some vegetables. Hollandaise Sauce (HOL-uhn-dayz) – Hollandaise mean Holland-style or from Holland. Uses butter and egg yolks as binding. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Bearnaise sauce, which is “related” to hollandaise sauce, is most often served with steak. History – Most historians agree that it was originally called Sauce Isigny after a town in Normandy, Isigny-sur-Mer, known for its butter. Today, Normandy is called the cream capital of France. During World War I, butter production came to a halt in France and had to be imported from Holland.

The name was changed to hollandaise to indicate the source of the butter and was never changed back. 17th Century – Sauce Hollandaise, as we now know it, is the modern descendant of earlier forms of a sauce believed to have been brought to France by the Heugenots. It appears to have actually been a Flemish or Dutch sauce thickened with eggs, like a savory custard, with a little butter beaten in to smooth the texture. 1651 – Francois Pierre de La Varenne (1618-1678), in his cookbook, Le cuisine franis (The True French Cook) has a recipe for a similar sauce in his recipe for Asparagus in Fragrant Sauce: “Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don’t let them cook too much.

When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle; and serve the asparagus garnished as you like.” Marinara (mah-ree-NAH-rah) – Means “sailor” in Italian (sailor style of tomato sauce). A spicy, quickly cooked pasta sauce of Italian origins but far more popular in American restaurants featuring southern Italian cuisines than in most of Italy. Mayonnaise (MAY-uh-nayz) – Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices. History: When first invented, it was called Mahonnaise. According to the Oxford English Dictionary, the sauce got its present name of mayonnaise purely by accident through a printing error in an early 1841 cookbook.

There are many conflicting stories on the origin of mayonnaise: Most authorities believe the first batch of this mixture of egg yolks, oil and seasonings was whipped up to celebrate the 1756 French capture of Mahon, a city on the Spanish Isle of Minorca, by forces under Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu (1696-1788). The Duke, or more likely, his personal chef, is credited with inventing mayonnaise, as his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. Supposedly the chef named the new sauce “Mahonnaise” in honor of the Duc’s victory. Besides enjoying a reputation as a skillful military leader, the Duke was also widely known as a bon vivant with the odd habit of inviting his guests to dine in the nude. Early French immigrant cooks that originally lived in Fort Mahon brought the original recipe to Minnesota.

An old superstition is that a woman should not attempt to make mayonnaise during menstruation time, as the mayonnaise will simply not blend together as well. Some historians state that Marie Antoine Careme (1784-1833), celebrated French chef and author, proclaimed that mayonnaise was derived from the word magnonaise (magner means “made by hand” or “stir”). Due to the time period of when Careme was a chef, this theory doesn’t make sense, as he would surely have know the history of the name, had mayonnaise been created as recently as 1756. The French cities Bayonne and Les Mayons also claim to be the place of birth of mayonnaise. Les Mayons, capital of Minorque in the Balearic Islands, occupied by English and conquered by the French admiral Louis-Franis-Louis-Franis-Armand of Plessis de Richelieu. He brought back a local sauce based on lemon juice key and egg yolk, olive oil, raised of a little black pepper and marine salt, garlic or fresh grass. Bayonne, a resort town on the Aquitaine/Basque coast in southwest France.

It is thought that mayonnaise could be an alteration and corruption of bayonnaise sauce. Nowdays, bayonnaise refers to a mayonnaise flavored with the Espelette chiles. The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened “Mayennaise” in ‘honor’ of Charles de Lorraine, duc de Mayenne (1554-1611), supposedly because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV (1553-1610). Other historians claim it received its name from the Old French words “moyeunaise” or “moyeu,” meaning, “egg yok.” 1910 – Nina Hellman, a German immigrant from New York City, made a dressing that her husband, Richard Hellman, used on the sandwiches and salads he served in his New York delicatessen. He started selling the spread in “wooden boats” that were used for weighing butter. Initially he sold two versions of the recipe, and to differentiate between the two, he put a blue ribbon around one.

In 1912, there was such a great demand for the “ribbon” version, that Hellmann designed a “Blue Ribbon” label, which he placed on larger glass jars. He did so well that he started a distribution business, purchased a fleet of trucks, and in 1912 built a manufacturing plant. Also Best Foods, Inc. in California did the same. Hellman and Best Foods later merged and account for about 45% of all bottled mayonnaise sole in the United States. Newburg Sauce – An American sauce that was created at the famous Delmonico Restaurant in New York City by their French chef, M. Pascal. This elegant sauce is composed of butter, cream, egg yolks, sherry, and seasonings. It is usually served over buttered toast points. The sauce is also used with other foods, in which case the dish is usually given the name “Newburg.” History: The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. Mr. Wenburg and the boss of the Delmoico had an argument, thus causing Wenburg to insist that the sauce be renamed.

The first three letters were changed to “New” instead of “Wen” to create the name “Newberg.” Mother Sauces – Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French “grande cuisine,” came up with the methodology in the early 1800’s by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you’ll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are: Bechamel Sauce (white) Brown (demi-glace) or Espagnole Sauce Hollandaise Sauce (butter) Tomato Sauce (red) Remoulade (ray-muh-LAHD) – A chilled flavored mayonnaise used in French cuisine. It includes mayonnaise, anchovies or anchovy paste, mustard, capers, and chopped pickles that are served as a dressing for cold meats, poultry or seafood.

Veloute Sauce (veh-loo-TAY) – Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five “mother sauces.” It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux. ee Mother Sauces for more information. Allemande Sauce – Veal veloute with egg yolk and cream liaison. Supreme Sauce – Chicken veloute reduced with heavy cream Vin Blanc Sauce – Fish veloute with shallots, butter, and fines herbs.

Question: In cookery Sauce Mousseline, Sauce Dijon & Sauce Foyot are all derivatives of which ‘mother’ sauce?
Answer: Hollandaise